688 Action Items Found

Food Access, Security and Health 7.4.2
Work with major employers, cooperative food markets, nonprofits, local food policy councils, and others to establish CSA deliveries at workplaces, as well as community centers, churches, and other similar locations.

Food Access, Security and Health 7.4.4
Increase the availability and affordability of CSA memberships among low-income residents through such innovative measures as the statewide Healthy Incentives Program, which will allow monthly CSA share payments from SNAP debit cards. Increase options for CSA pickup locations, such as workplaces, community centers, and churches that are more convenient to those without cars or limited transportation options.

Food Access, Security and Health 7.5.1
In any expansions of SNAP, WIC, or senior meals programs, actions should be taken to address the transportation, mobility, and ADA compliance needs of people with disabilities for their entire shopping trip, including the transporting of groceries, from door to point-of-sale.

Food Access, Security and Health 7.5.2
Increase the number of shopping bags that are allowed to be carried on public transit authority buses and trains. Increase the capacity of transit vehicles to carry more shopping bags safely.

Food Access, Security and Health 8.1.1
Identify ways to further utilize and leverage existing food-health awareness campaigns and initiatives that reinforce the food-health connection, including the USDA’s MyPlate.

Food Access, Security and Health 8.1.2
Improve the format and distribution of the Massachusetts seasonal food calendars to increase understanding of locally harvested and caught foods available year-round.

Food Access, Security and Health 8.1.4
Work in partnership with schools and childcare providers to send guides for parents on how to pack a healthy school lunch and snack. Provide support for guides and other materials that are sent out at the beginning of the school year.

Food Access, Security and Health 8.2.1
Build upon existing SNAP education programs by expanding public and private support for outreach and programming of existing nutrition education programs operated by UMass Extension SNAP Education and Expanded Food and Nutrition Education Programs (EFNEP) and nonprofit organizations, such as Share Our Strength, to also include people who may not be receiving or are not eligible for nutrition assistance.

Food Access, Security and Health 8.2.2
Support and promote efforts by food retailers, medical service providers, school staff and volunteers, and other entities to offer “healthy diets on a budget” information and classes, especially at locations where complementary programming that engages adults, youth, and children are already planned.

Food Access, Security and Health 8.2.3
Increase state, local, nonprofit, and private investments to expand the number of community kitchens including expanding the usage of existing kitchens for delivery of nutrition education and cooking courses for seniors, adults, and youth.

Food Access, Security and Health 8.3.1
Strengthen culinary certificate programs at community colleges. Educate school administrators about barriers to careers in the food system so these may be addressed in course offerings. Encourage and support partnerships between nonprofit organizations with culinary programs and community colleges to extend coursework and increase certificate opportunities.

Food Access, Security and Health 8.3.2
Pilot collaborative employment models in partnership with employers where food preparation workers move between food service jobs and farm-based processing work and other kinds of collaborative employment arrangements.

Workforce Development and Training 1.1.1
Annually acquire and analyze labor market information about food system jobs, including wages, job openings, and forecasts of job growth for existing, changing, and emerging food occupations. Engage Workforce Investment Boards and Commonwealth Corporation in these activities.

Workforce Development and Training 1.1.2
Build on the occupational analysis done for this plan to refine the understanding of essential skills, knowledge areas, and necessary credentials for existing, changing, and emerging food system occupations.